Kicking Horse Coffee
Ratio Calculator
Exact grams and tablespoons for every Kicking Horse blend and brew method. Covers drip, French press, pour over, AeroPress, Moka pot, espresso, and cold brew with blend-specific guidance from the brand’s own recommendations.
Kicking Horse Ratio Calculator
4 steps to your exact recipe
Kicking Horse Blend Guide: Which Coffee for Which Method
Every Kicking Horse blend is 100% organic, Fairtrade, and Arabica. The differences lie in roast level, origin, and the brew methods where each blend performs best.
Kicking Horse Official Ratios by Brew Method
From kickinghorsecoffee.com brew guides. All brewing temperatures should be 90 to 96 C (water off the boil, rested for 30 seconds).
| Method | KH Official Ratio | g per litre | Per 300ml batch | Grind | Brew time |
|---|---|---|---|---|---|
| Drip Machine | 2 tbsp / 8 fl oz | 55g/L | ~16g / 3 tbsp | Medium | 5-6 min |
| Pour Over | 2 tbsp / 8 fl oz | 50g/L | ~15g / 3 tbsp | Medium-coarse | 3-4 min |
| French Press | 2 tbsp / 8 fl oz | 50g/L | ~15g / 3 tbsp | Coarse (0.75-1mm) | 4-5 min |
| AeroPress | 18g / 8 fl oz | ~75g/L | ~23g | Medium-fine | 1-2 min |
| Espresso | 9g / shot | 1:2 dose:yield | 18g (double) | Very fine | 25-30 sec |
| Cold Brew | 1:7 concentrate | 143g/L | ~43g / 300ml | Extra coarse | 12-18 hrs cold |
What Coffee-to-Water Ratio Does Kicking Horse Recommend?
Kicking Horse publishes their brewing recommendation as “2 tablespoons of ground coffee per cup of water,” where one cup equals 8 fluid ounces. In weight terms, their drip coffee page specifies 55 grams per litre while their general brewing guide uses 50 grams per litre. The discrepancy is minor in practice — 2 tablespoons of Kicking Horse ground coffee weighs approximately 10 to 11 grams, and per 8 ounces (237ml) that works out to roughly 42 to 46 grams per litre. Their gram-based specification of 55g/L is closer to what a level tablespoon produces when you account for measurement variation.
Kicking Horse’s ratio is notably stronger than Folgers’ official recommendation (which produces approximately 28g/L) and sits near the lighter end of SCAA’s Golden Cup standard of 55g/L. For dark roast drinkers who want a full-flavored cup, starting at 60 to 65g/L brings Kicking Horse into the range where the bold character of blends like Kick Ass and 454 Horse Power is most apparent.
Why Kicking Horse publishes two different ratios (50g/L and 55g/L)
The 50g/L figure appears on their general guide, pour over, French press, and Moka pot pages. The 55g/L figure appears specifically on their drip coffee page. The difference is probably practical: drip machines extract less efficiently than pour over or French press at the same dose because water contact time and flow are less controlled. Using slightly more coffee in a drip machine compensates for this inefficiency. For pour over and French press, where the brewer has more control over water distribution and contact time, 50g/L achieves the same cup strength with less coffee.
How to Brew Kick Ass: Kicking Horse’s Flagship Dark Roast
Kick Ass is a blend of Indonesian and South American beans — two origin families that together produce the earthy, full-bodied, dark chocolate character the blend is famous for. Kicking Horse recommends it for French press with a coarse grind, drip with a medium grind, pour over with a medium-fine grind, and AeroPress.
For French press, Kick Ass performs best at 60 to 65 grams per litre (slightly stronger than Kicking Horse’s stated 50g/L) with a 4-minute steep. The dark roast character of Kick Ass can handle the full-immersion extraction of French press without turning bitter, which lighter roasts sometimes cannot. The longer you steep past 4 minutes, the heavier and more earthy the cup becomes — a feature if you like it bold, a flaw if you prefer clarity.
For AeroPress, Kick Ass at 15 to 18 grams in 80 to 100ml of water produces a concentrated shot-style output you can drink straight or dilute. The molasses and chocolate notes extract cleanly under AeroPress pressure and the dark roast provides enough body to hold up after dilution.
Cold Brew with Kicking Horse 454 Horse Power
Cold brew is one of the few methods where 454 Horse Power is the most recommended Kicking Horse blend. The heavy body and low acidity of this ultra-dark roast are ideal characteristics for cold brew: the cold extraction process naturally produces a less acidic cup than hot brewing, and 454 Horse Power’s dense, earthy character holds up well against the large dilution ratio that cold brew requires before drinking.
For a standard cold brew concentrate, use 140 to 150 grams of extra-coarsely ground 454 Horse Power per litre of cold filtered water. Steep in a sealed container in the refrigerator for 12 to 18 hours. Filter through a coffee filter or fine mesh strainer. The result is a rich, dark concentrate that you dilute approximately 1:1 with water, milk, or ice before drinking. Stored refrigerated, cold brew concentrate keeps for up to two weeks.
Kicking Horse also recommends Hola light roast for cold brew, which produces a very different result: a brighter, more fruity cold brew with less bitterness than a dark roast concentrate. If you want a more complex, lighter cold brew rather than a bold dark one, Hola at the same 1:7 ratio gives you a completely different experience from the same method.
Whole Bean vs Pre-Ground Kicking Horse: What You Actually Give Up
Kicking Horse offers most of their popular blends in both whole bean and pre-ground formats. The pre-ground versions are ground at a medium setting designed for drip machines. This is a practical compromise that works well for drip brewing but is not optimal for other methods.
If you use Kicking Horse pre-ground in a French press, you will get sediment in the cup because the medium grind passes through French press mesh filters. The extraction will also be slightly over-bitter compared to a properly coarse grind. For AeroPress, medium pre-ground is actually close to the right range. For espresso, pre-ground drip coffee is far too coarse and will produce sour, under-extracted shots.
The other variable is freshness. Ground coffee stales significantly faster than whole bean because the increased surface area accelerates oxidation. A bag of Kicking Horse whole bean opened today will taste noticeably better in a week than pre-ground opened at the same time. For the best result from any Kicking Horse blend, buy whole bean and grind just before brewing. Kicking Horse explicitly states this on their brew guides.
Frequently Asked Questions
What coffee-to-water ratio does Kicking Horse recommend?
+Kicking Horse recommends 2 tablespoons per 8 fl oz cup for drip, equivalent to approximately 55g per litre. For pour over, French press, and Moka pot, their guides specify 50g per litre. For AeroPress, they recommend 18g per 8 oz. Their general advice is to use more if you like it strong.
How much Kick Ass coffee per cup?
+For drip: 2 tablespoons (approximately 13g) per 8 fl oz cup at the Kicking Horse official ratio. For a stronger, more full-flavored cup: 15 to 16g per 8 oz. For French press with Kick Ass, use 15 to 16g per 250ml with a coarse grind and 4-minute steep.
What is the best Kicking Horse for French press?
+Kicking Horse recommends Kick Ass and 454 Horse Power for French press. Both dark roasts hold up well to full-immersion extraction. Use a coarse grind (0.75 to 1mm), 50 to 65g per litre, and a 4 to 5 minute steep. Smart Ass medium roast also works for a lighter result.
How much Kicking Horse for AeroPress?
+Kicking Horse specifies 18g per 8 oz for AeroPress — stronger than their drip recommendation. A practical range is 15 to 18g per 100 to 120ml water, medium-fine grind, 1 to 2 minute brew. Smart Ass and Kick Ass both work well.
How much Kicking Horse for cold brew?
+Use 140 to 150g of extra-coarsely ground Kicking Horse per litre of cold water. Steep 12 to 18 hours refrigerated. This produces a concentrate at approximately 1:7 ratio. Dilute 1:1 before drinking. Kicking Horse recommends 454 Horse Power and Hola for cold brew.
Is Kicking Horse organic and Fairtrade?
+Yes. All Kicking Horse coffee has been 100% organic since 2003 and Fairtrade certified since 2007. Every blend is also 100% Arabica, shade-grown, and kosher certified. Kicking Horse is the largest Fairtrade coffee roaster in Canada.
What is the difference between Kick Ass and 454 Horse Power?
+Both are dark roasts. Kick Ass blends Indonesian and South American beans for chocolate malt, molasses, and licorice. 454 Horse Power is primarily Indonesian, fired to 454 F for maximum intensity, with cacao nibs, peat, and nutmeg. 454 Horse Power is heavier and bolder; Kick Ass is bold but more approachable.
What grind size for Kicking Horse coffee?
+Drip: medium. Pour over: medium-coarse to medium-fine. French press: coarse (0.75 to 1mm). AeroPress: medium-fine. Espresso: very fine. Cold brew: extra coarse. Kicking Horse recommends a burr grinder over a blade grinder for consistency. Always grind just before brewing for whole bean.
Can I use Kicking Horse for espresso?
+Yes. Cliff Hanger Espresso is their purpose-built blend (whole bean only). Kick Ass and 454 Horse Power also work for espresso with good results. Hola light roast can work on super-automatic machines. Use a 1:2 dose-to-yield ratio (e.g., 18g in, 36ml out) as a starting point and adjust grind to dial in your machine.
Is Kicking Horse whole bean or pre-ground better?
+Whole bean, without question. Kicking Horse’s own brew guides state “grind fresh beans just before use” on every method page. Pre-ground is medium grind for drip machines only — it will produce sediment in French press, over-coarse extraction in AeroPress, and won’t work for espresso. If you don’t have a grinder, pre-ground works fine for drip.
Three Things That Improve Every Cup of Kicking Horse
Water temperature matters more with dark roasts than most people think
Dark roasts like Kick Ass and 454 Horse Power are more soluble than medium or light roasts because the prolonged roasting breaks down the cellular structure of the bean. This means dark roasts extract faster and can tip into over-extraction quickly with very hot water. Kicking Horse recommends letting boiling water rest for 30 seconds before brewing, bringing the temperature to approximately 93 to 96 C. For their darkest blends (454 Horse Power especially), brewing closer to 90 to 92 C produces a smoother, less bitter cup than boiling water. This is worth experimenting with if you find Kicking Horse dark roasts occasionally turn harsh.
Store the bag properly between brews
Kicking Horse packages their coffee in valve-sealed bags that allow CO2 to escape without letting oxygen in. Once you open the bag, roll it closed tightly and seal the fold with the clip before storing. Kicking Horse specifically says not to freeze or refrigerate their coffee — the temperature cycling causes condensation that affects the grounds. A cool, dark cupboard away from the stove is ideal. Use whole bean within 2 to 3 weeks of opening for the best extraction results at the ratios in this calculator.
The bloom step makes a real difference with fresher Kicking Horse whole bean
Kicking Horse coffee roasted and packaged same-day (as they claim) contains a significant amount of CO2 trapped in the beans. When hot water hits fresh grounds, this CO2 releases rapidly (the “bloom”) and can interfere with even extraction in pour over and French press. Pouring 100ml of water over the grounds and waiting 30 seconds before adding the rest allows the gas to escape before the real brewing begins. Kicking Horse mentions this explicitly in their pour over guide. The bloom step is optional with older or pre-ground coffee but genuinely improves extraction with fresh whole bean.